(good served with Fufu, or dumpling)
1 chicken, cut into pieces
1-inch piece of ginger
1/2 of a whole onion
2 tblsp tomato paste
1 tblsp. peanut oil, or other light cooking oil
1 cup onion, well chopped
1 cup tomatoes, chopped
2/3 cup peanut butter
2 tsp salt 2 hot chilies, crushed, or 1 tsp cayenne pepper
1 medium-size eggplant, peeled and cubed
2 cups fresh or frozen okra
Boil chicken with ginger and the onion half, using about 2 cups water.
Meanwhile, in a separate large pot, fry tomato paste in the oil over low heat for about 5 minutes.
Add to the paste the chopped onions and tomatoes, stirring occasionally until the onions are clear.
Remove the partially-cooked chicken pieces and put them, along with about half the broth, in the large pot.
Add the peanut butter, salt and peppers.
Cook for 5 minutes before stirring in the eggplant and okra.
Continue cooking until the chicken and vegetables are tender.
Add more broth as needed to maintain a thick, stewy consistency.